Escarole Soup // Frankie Cooks

Hey guys, I hope you enjoy this awesome new soup recipe, it's the perfect thing to keep you warm on a cold day!
Vegetarian* / Gluten Free

4 servings

Ingredients:
1 medium yellow onion, diced
about 2 carrots, diced
about 2 celery sticks, diced
3 cloves garlic, diced
1 teaspoon of freshly chopped rosemary
1 teaspoon of freshly chopped thyme
1 can of cannellini beans
8-12 oz chicken stock or veg stock
4 oz of tomato passata
1 head of escarole
extra virgin OO
S&P to taste

Equipment:
small stock pot w/ a tight lid
blender / food pro

Method:
place the stock pot over medium high heat and add 2 tablespoons of extra virgin olive oil - immediately add the onion, add a pinch of salt. once they become translucent, add the celery and carrots. Cook for 5 min, stirring and adding a little bit of water if you se some burning.
Add the garlic, rosemary and thyme, stir. lower heat to a gentle simmer.

take half of the beans, combine with the stock or broth and blend (puree).
add both the puree and the whole beans to the soup.

peal each leaf of the escarole from the stalk, clean them well - add them to the soup, cover and simmer on low for 20 min.

Serve with pecorino Romano cheese.

Видео Escarole Soup // Frankie Cooks канала Frankie Cooks